Thursday, 9 June 2011

LEMON AND DILL MUSTARD

I have bought a couple of copies of the new magazine Simply Homemade. The latest edition has a recipe for a lemon and dill mustard which I decided to give a go this week.
After finding a good source of yellow mustard seeds (Our local Asian Supermarket) I could make a start.
The mustard seeds, vinegar, fennel seeds and lemon rind and juice needed to be soaked overnight.
But once thats done all you need to do the next day is to add the salt, dill and honey and whizz in a food processor. It recommends that you don't whizz too finely as it increases the strength of the mustard and this is supposed to be a light summery version.